The Project of Relevant National Interest (PRIN,2017) entitled: “Italian Life Cycle Inventory Database of Agri-Food Products”(ILCIDAF), financed by the Ministry of University and Research, aims to promote the sustainability of the agri-food sector through the development of a database on a national and regional scale for some food chains that are significant for the Italian economy (bread and pasta, wine, olive oil and citrus fruits). The research project consists of four Scientific Units: respectively the University of Bari, Chieti-Pescara, Messina and Reggio Calabria, each of which develops a specific food chain indicated above. The database is constructed considering the entire supply chain of the indicated foodstuffs. The University of Bari has previously provided contributions relating to the agricultural phase of wheat, the milling phase and the milling phase and the pasta-making phase. In this paper, however, the phase of the bread-making process of hard and soft wheat bread. The data were acquired through information provided by the companies in the sector (field data) by means of appropriately drafted questionnaires and company reports. In addition, the same analysed and processed data were compared with data available in the literature selected using specific keywords in research platforms and from public data described in sector EPDs.
Il Progetto ILCIDAF per lo sviluppo di un database italiano di Life Cycle Inventory dei prodotti agroalimentari: la fase di panificazione
Bruno Notarnicola;Pietro Alexander Renzulli;Francesco Astuto;Rosa Di Capua;Gianfranco Umile Spizzirri;Maurizio De Molfetta;Donatello Fosco
2025-01-01
Abstract
The Project of Relevant National Interest (PRIN,2017) entitled: “Italian Life Cycle Inventory Database of Agri-Food Products”(ILCIDAF), financed by the Ministry of University and Research, aims to promote the sustainability of the agri-food sector through the development of a database on a national and regional scale for some food chains that are significant for the Italian economy (bread and pasta, wine, olive oil and citrus fruits). The research project consists of four Scientific Units: respectively the University of Bari, Chieti-Pescara, Messina and Reggio Calabria, each of which develops a specific food chain indicated above. The database is constructed considering the entire supply chain of the indicated foodstuffs. The University of Bari has previously provided contributions relating to the agricultural phase of wheat, the milling phase and the milling phase and the pasta-making phase. In this paper, however, the phase of the bread-making process of hard and soft wheat bread. The data were acquired through information provided by the companies in the sector (field data) by means of appropriately drafted questionnaires and company reports. In addition, the same analysed and processed data were compared with data available in the literature selected using specific keywords in research platforms and from public data described in sector EPDs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
